1 lg. box raspberry Jello
1 sm. can crushed pineapple
8 oz. cream cheese
1 pkg. ready to whip topping (Dream Whip, don't use Cool Whip it won't set correctly)
1 lg. can whole cranberry sauce
8 oz. ginger ale
Chopped pecans

Drain pineapple and put juice into measuring cup. Add enough water to make it 1 cup of liquid, put this into a saucepan. Bring to a boil. Mix crushed pineapple and cranberry sauce together.

In separate bowl put dry Jello and add boiled juice and water. Stir until dissolved, add pineapple and cranberry mixture and then slowly add ginger ale. Stir until mixed well. Pour into oblong glass dish, 13 x 9 x 2 inches. Let set until firm. Let cream cheese softened, beat package whipped topping mix as directed on package. Add cream cheese and mix until well blended. Ice firm Jello with the cream cheese whipped topping mixture. Sprinkle with chopped pecans. Keep refrigerated until ready to serve. 10 servings.